Chemical and microbiological quality of dry fish from Kakinada

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dc.contributor.authorPrasad, M.M.
dc.contributor.authorRao, C.C.
dc.contributor.authorGupta, S.S
dc.date.accessioned2013-08-23T09:34:34Z
dc.date.available2013-08-23T09:34:34Z
dc.date.issued1994
dc.description.abstractChemical and microbiological qualities of 75 samples of dry fish from local markets were studied. In most of the samples, moisture content was found to be higher and salt content lower as compared with ISI specifications for cured dried fish. Potential pathogens, Escherichia coli and coagulase positive staphylococci, were isolated from some of the samples.en_US
dc.identifier.citationFisheries Technology 1994: 31(1), 75-78en_US
dc.identifier.urihttp://hdl.handle.net/123456789/500
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectescherichia colien_US
dc.subjectfishery productsen_US
dc.subjectchemical analysisen_US
dc.subjectquality controlen_US
dc.titleChemical and microbiological quality of dry fish from Kakinadaen_US
dc.typeArticleen_US
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